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carrot bundt cake

Carrot Bundt Cake Recipe

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 12


For the cake:

  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 cups all-purpose flour
  • 4 unbeaten eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups raw carrots grated
  • 1 cup sweet shredded coconut
  • 1 cup raisins
  • 1 cup chopped pecans

For the icing:

  • 1 box powdered sugar
  • 8 tablespoons unsalted butter
  • 8 ounces cream cheese
  • 2 teaspoons clear vanilla


To make the cake:

  • Preheat oven to 350°F. Spray a 9.75x3.38-inch Bundt pan with baking spray.
  • Mix oil and sugar on medium speed until light and fluffy. Add eggs and vanilla; beat well. Sift together dry ingredients. Add to wet ingredients and mix on low-speed until blended. Add carrots, coconut, pecans, and raisins, and stir.
  • Pour batter in pan. Bake for 45-50 minutes, or until cake tester inserted in center of cake comes out clean. Let rest for 5 minutes then remove from pan. Cool on wire rack.

To make the icing:

  • On medium speed, cream together cream cheese, butter, and vanilla. Set speed to low and add powdered sugar. Mix until blended. Spread on cooled cake.
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